Ricotta and walnut pennoni are one of those dishes I prepare when I want something simple yet full of flavor.
I got the ricotta fresh at PAM during my weekly shopping, while I found the walnuts on sale at Aldi and couldn’t leave them there!
The beauty of this recipe is that it takes very little time to make, but it almost seems like a restaurant dish: creamy, crispy just right, and fragrant thanks to Grana Padano. If you want to switch it up a bit, you can also substitute walnuts with almonds for a more delicate touch.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11 oz ridged pennoni
- 16 walnut halves
- 10.5 oz ricotta
- 1/4 cup extra virgin olive oil
- 1/2 clove garlic
- 1.8 oz grated Grana Padano
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- Saucepans
- Mixer
Prepare the Ricotta and Walnut Pennoni Recipe with Me
Cooking water from the pasta, parsley if you like it, and everyone to the table: let’s eat!!!!!!
Enjoy your meal and happy cooking! Annalisa
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Storage
The ricotta and walnut pennoni are best enjoyed freshly made when the pasta is hot and creamy.
If there are leftovers, store them in an airtight container in the refrigerator for up to 1 day.
When reheating, I recommend adding a splash of milk or a drizzle of oil in the pan to regain the softness of the sauce. BYE!
